Whole 30 Breakfast Casserole
Try this Whole 30 Breakfast Casserole recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- five generous servings of vegetables – diced (i li pepper, spinach, zucchini and broccoli)
- two links of aidells chicken apple sausage* – cut round slices
- ten eggs (preferably cage free)
- 4 tablespoons of ghee (can substitute light tasting olive oil)
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 (0g)
- Sodium 73.6805729166668 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Pre-heat oven to 350 degrees Dice all vegetables into small pieces – thoroughly thaw and strain all frozen vegetables Coat the bottom of a 9×12 clear glass baking dish with 2 tablespoons ghee Melt 2 tablespoons ghee in the bottom of a large skillet Sautee vegetables for 10 minutes, season with salt and pepper to taste Add chicken apple sausage and sauté for 5 minutes In a large bowl, crack and beat the 10 eggs. Add sautéed vegetables to raw eggs and stir to combine. Pour egg/vegetable mixture into greased baking dish. Bake at 350 degrees for 30 minutes or until casserole turns golden on the edges.
